The incredible bounty from the Pacific Northwest truly dazzles at Pike Place Market in Seattle. Although the region isn’t known for a type of cuisine in the same way as New Orleans or Santa Fe, the best cooking there is based on seasonal ingredients.
Following is a menu for a fall dinner party highlighting quails, hazelnuts, Brussels sprouts and pears, all ingredients that would be found at Pike Place Market at this time of year. Although the menu serves four (except for the dessert), the recipes easily can be increased for a crowd.
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Served on a bed of shiitake mushrooms, the quails make an impressive presentation.
BROILED QUAIL WRAPPED IN BACON
Preparation time: 10 minutes
Resting time: 5 minutes
Cooking time: 6 minutes
Yield: 4 servings
8 quail, boned except for wings and legs (by a butcher), halved
1 tablespoon olive oil
3/4 teaspoon salt
Freshly ground pepper
8 thin slices bacon
Shiitake mushroom saute, recipe follows
1. Place broiler rack so that quail will be about 6 inches from heat source; heat broiler.
2. Rub quail halves with olive oil; sprinkle with salt and pepper. Wrap a slice of bacon around each. Use a skewer to spear each half along its length so it keeps its shape and to easily transfer to serving platter. Place on broiler rack set in broiler pan. (Can be prepared ahead and refrigerated several hours or overnight, loosely covered. Let rest at room temperature about 1 hour before broiling.)
3. Broil until browned and sizzling, about 6 to 8 minutes. It is not necessary to turn them. Do not overcook. To check for doneness, insert tip of sharp paring knife into thigh; meat should be pale pink. Transfer to warm platter; tent with foil and let rest 5 to 10 minutes. Remove skewers.
4. To serve, arrange shiitake mushrooms on one side of each of four warm dinner plates, dividing evenly. Place 4 quail halves, slightly overlapping, next to mushrooms. Serve hot.
Nutritional information (per serving, without sauce): 495 calories, 0 g carbohydrates, 52 g protein, 31 g fat, 160 mg cholesterol, 1,140 mg sodium.
Nutritional analysis by Jodie Shield
SHIITAKE MUSHROOM SAUTE
Preparation time: 20 minutes
Cooking time: 10 minutes
Yield: 4 servings
1 tablespoon olive oil
3 strips bacon, chopped
2 shallots, minced
3 cloves garlic, minced
1 pound shiitake mushrooms, stems trimmed, caps brushed clean
2 tablespoons ruby port wine
1/3 cup water
Salt, freshly ground pepper
1. Heat oil in 12-inch skillet over medium heat. Add bacon and shallots. Cook until bacon is browned, about 2 minutes. Add garlic and mushrooms. Cook over medium-high heat, stirring often, about 4 minutes. Add wine and water. Stir well.
2. Heat to a boil; simmer until liquid has evaporated, about 3 minutes. Adjust seasoning. (Can be made a day ahead and gently reheated at serving time.)
Nutritional information (per serving): 128 calories, 18 g carbohydrates, 4 g protein, 6 g fat, 5 mg cholesterol, 85 mg sodium.
Nutritional analysis by Jodie Shield
Hazelnuts are so enhancing to Brussels sprouts that it’s surprising they aren’t paired together more often.
BRUSSELS SPROUTS WITH TOASTED HAZELNUTS
Preparation time: 20 minutes
Cooking time: 15 minutes
Yield: 4 servings
1/2 tablespoon each: olive oil, sugar
2 tablespoons unsalted butter
1 pound small Brussels sprouts, trimmed, cut lengthwise in half
1 large shallot, minced, about 3 tablespoons
1/2 teaspoon salt
1 can (13 3/4 ounces) low-sodium chicken broth
1/4-1 cup water
Freshly ground pepper
1/4 cup coarsely chopped, toasted hazelnuts, see note
1. Heat oil, sugar, 1 tablespoon of the butter, sprouts, shallot and salt in 12-inch skillet over medium-high heat. Stir to mix; cook until shallot is fragrant, about 2 minutes. Add broth and 1/4 cup of the water. Heat to a boil.
2. Reduce heat; simmer, uncovered, until tender, adding water as needed if pan becomes dry, about 7 to 12 minutes. Stir in remaining butter and pepper. (Can be made several hours ahead and kept at room temperature. To serve, gently reheat sprouts until hot, adding water just to moisten. Adjust seasoning.) Sprinkle with nuts and serve.
Note: To toast hazelnuts, spread nuts on baking sheet; toast in 350-degree oven until lightly browned and fragrant, about 8 to 10 minutes. To remove skins, wrap hot nuts in cloth towel; rub back and forth vigorously on kitchen counter.
Nutritional information (per serving): 178 calories, 15 g carbohydrates, 6 g protein, 13 g fat, 15 mg cholesterol, 585 mg sodium.
Nutritional analysis by Jodie Shield
CARAMEL PEAR CRISP
Preparation time: 45 minutes
Cooking time: 60 minutes
Cooling time: 1 hour
Yield: 8 servings
Pear filling:
6 large ripe but firm Bartlett pears, peeled, cored, cut into 1/4-inch-thick slices
3 tablespoons each: light brown sugar, granulated sugar, flour
1 1/2 teaspoons cinnamon
1/4 teaspoon each: allspice, salt
2 tablespoons fresh lemon juice
Topping:
3/4 cup packed light brown sugar
1/2 cup (1 stick) unsalted butter, frozen, cut into 8 pieces
3/4 cup flour
Pinch salt
1 large egg white, whisked until frothy
2 tablespoons oatmeal, optional
Vanilla ice cream
1. Put rack in center of oven; heat to 375 degrees. For filling, put pears in large bowl. Combine sugars, flour, cinnamon, allspice and salt in small dish. Add to pears. Toss until well mixed. Add lemon juice. Toss again. Put pears in deep-dish glass pie pan or 9-inch round baking dish, slightly mounded. Set aside.
2. For topping, put sugar, butter, flour and salt in food processor fitted with metal blade. Pulse to crumble butter and lightly moisten mixture. Do not overprocess. (Or mix ingredients in bowl with a pastry blender until crumbly.)
3. Spread topping evenly over pears. Lightly press down topping so it adheres to pears. Brush topping with egg white. Sprinkle with oatmeal, if using. Set pan on baking sheet to catch spills.
4. Bake until browned and juices bubble, about 60 to 65 minutes. Cool at least 1 hour before serving. (Can be made a day ahead, cooled completely and refrigerated, loosely covered. Reheat, uncovered, at 350 degrees until warm, about 12 minutes). Serve with vanilla ice cream.
Nutritional information (per serving. without ice cream): 370 calories, 66 g carbohydrates, 3 g protein, 12 g fat, 30 mg cholesterol, 120 mg sodium.
Nutritional analysis by Jodie Shield
